My Back-to-school-cake and first encounter with fondant cakes

Hello friends,

Sorry for being  absent from my blog but these last days were so hectic for me with  the school reopening and my daughter going to primary one  so you can imagine  all the feelings and anxiety  we went  through…..

In my former post,  I spoke about my culinary resolutions for 2012 and the desire to  learn fondant cakes and indeed, thanks to a friend of mine, I managed to make MY FIRST fondant cake from scratch……. hope you like the results

But if you ask me ,  I neither liked the fondant nor the American buttercream……I find that the taste of the  cake doesn’t match its  beauty…..the gumpaste was  way too sweet for my liking……it’s not the type  of cake I’ll make that often……

Yesterday,  I prepared  this chocolate cake for my children using the leftover  fondant from my former cake  to make the  » back to school » phrase, as well as the butterfly and the flowers……they were very fun to make……

so for my facebook subscribers who asked for the chocolate cake  recipe , here it is :

Ingredients for the cake :  a recipe of  my friend Naima  ( clic )


180 gr  of sugar

3 eggs

125 gr butter at room temperature

250ml mil

40 gr cocoa

80 g dark chocolate

180 gr flour

1 tsp bicabonate of soda

2 tsp baking powder


Preheat oven to1 80 degrees C. Grease a 22/24  cm  pan and line bottom with parchment paper.

In a large bowl, beat the egg yolks with the sugar until pale , add in the softened butter, continue to beat until well combined  ( preparation 1 )

In a small saucepan, combine milk and cocoa . Cook over low heat,  add in  the chocolate . stir frequently untill the cholate has melted ( preparation 2)

Fold chocolate mixture into batter.( pre1 + prep2)

combine  the flour, baking soda, and Baking powder  into a bowl. Beat the flour mixture into the liquid ingredients, stir until the batter is smooth and thoroughly blended.

In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible.

Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.

FILLING:  a chocolate mousse   a recipe of my friend Charoufa that you can also find in my former blog……

Chocolate  mousse :

150g dark chocolate .

15cl  whipping cream.

+ 250 ml of whipping cream for the chantilly .

50g sugar
Break chocolate into pieces, combine them with the cream and and place  in the microwave until melted. set aside et let the mixture cool completely before adding the whipped cream.

Whip cream until almost stiff. Add sugar ; beat until cream holds peaks. gently pour the chocolate mixture in it, foldin and put back in the fridge until the cake is completly cooled down.


200g of chocolate

150 ml of cream

combine both ingredients, place them until low heat until just combine. let the mixture cool and thickens before pouring it onto the cake

once the cake is completely cooled down, place it on whire rack ,  cut it horizontaly into half, sandwich it with the chocolate mousse. ( i used half the mixture for this cake, and kept the rest in the fridge ) . pour the chocolate frosting , let it thickens and decorate your cake according to your liking.

Francais :

A toutes les amies  de FB, voici la recette du gateau au chocolat que j’ai realise’  l’occasion de la rentree’ scolaire . pour le gateau, j’ai fait ‘ la recette de Naima qui a reconcontre’ un franc sucees sur le forum de cuisinetestee’. , le tout  fourre’ d’une mousse au chocolat et  nappe’ le  de ganache classique….un peu riche , oui, mais tres bon, ideal pour un anniversaire ou un gouter hivernal …..


180 gr de sucre

3 oeufs

125 gr de beurre (margaine pour moi)

1/4 Litre de lait

40 gr de cacao

80 gr de chocolat noir

180 gr de farine

1 c a cafe de bicarbonate de soude

1 sachet de levure chimique

Preparation :

Preparer la pate : melanger les jaunes d’oeurds et le sucre jusqu’a blanchissement ensuite ajouter le beurre ramolli et remuer encore (preparation 1)

Dans une casserole et sur feu doux, melanger le lait et la cacao jusqua’ ebullition, hors du feu a jouter le chocolat noir usqu’a ce qu’il fonde (preparation2).

Ensuite melanger la 1 ere praration avec la 2 eme preparation, incorporer la farine et la levure et le bicarbonate de soude a l’aide d’une spatule

ensuite ajouter le blanc d’oeufs battus en neige delicatement

Ds un moule beurré et tapissé de papier sulfurisé verser le melange  dans le moule  puis enforuner a four prechauffer a 180 degree,

pour la mousse  au chocolat : d’apres  une recette de charoufa, devenue classique chez moi a chaque fois que je veux fourrer un gateau au chocolat )

  • 150g de chocolat noir.
  • 15cl de crème liquide.
  • et pour la chantilly:25cl de crème liquide.
  • 50g de sucre.

casser le chocolat dans un bol , rajouter la crème liquide et faites chauffer 1 mn au micro ondes lisser et laisser refroidir. ( tres important !!!)

entre temps monter les 25cl de crème liquide avec le sucre en chantilly et réserver au frais. mélanger la première chantilly avec la ganache. et laisser de cote’.


200g de chocolat

150 ml of creme fleurette

Bonbons, confettis,  fleurs en fondant…etc

faite fondre le tout sur feu doux. remuer sans arret jusqu’a l’obtention d’un melange lisse et brillant. laisser tiedir.

Montage du gateau:

une fois le gateau completement froid ( le mien ne l’etait pas completement et ma mousse a legerement fondu ) le couper en deux dans le sens horizontal. naper le de mousse ( je n’ai mis que la moitie’ et garder le reste pour un autre gateau que je ferais tres prochainement ) et couvrir le tout de ganache au chocolat. decorer selon vos envis. garder au frais jusqu’au moment de la degustation.

Best wishes for 2012

I would like to welcome this  new year with this picture of almond stuffed dates the way we receive guests in Algeria, i.e: with dates and a cup of milk……. dates being the symbol of hospitality and bounty in the Arab world……..

For me, 2011 was Sabbatical in term of blogging……. During which, I cooked, tasted, baked , kneaded….. but took very few pictures of my trials in the kitchen…..I wanted to forget about my blog, and concentrate on other aspects of life… was a year during which I  tried to improve my skills in traditional Algerian dishes,  I prepared lots of makroud, ghraiba, mssemens, baghrir  etc..  to keep my children connected to their country of origin and bring bits of Algeria to our daily life…

My culinary resolutions of 2012 are slightly  different…… I intend to make more desserts , more  American fondant covered cakes  and cupcakes etc………hope you will be numerous to leave a trace of your passage and encourage me the way you did with my former blog…….

Hope this new year will bring  wealth and health , love and happiness to all of you

كل عام وانتم بالف الف الف خييييييييييييييييييير و حب
و سلام

Bonne et heureuse annee’ a tous. Qu’elle soit pleine de douceur, sante’ , argent et beaucoup de gourmandises